Sanitary-technological events of bread production without yeast
- Authors: Magomedov G.O.1, Plotnikova I.V.1, Magomedov M.G.1, Cheshinsky V.L.1
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Affiliations:
- Voronezh State University of Engineering Technologies
- Issue: Vol 98, No 7 (2019)
- Pages: 777-782
- Section: FOOD HYGIENE
- Published: 15.07.2019
- URL: https://transsyst.ru/0016-9900/article/view/639642
- DOI: https://doi.org/10.47470/0016-9900-2019-98-7-777-782
- ID: 639642
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Full Text
Abstract
A method of bread production without using baker’s yeast by using whole-ground wheat flour according to fundamentally new technology through the mechanical loosening of dough was developed. To produce the product, the work was carried out in three stages: at the first stage - the quality of grain was studied at separate stages of its preparation for grinding; on the second - the quality of whole-grain flour obtained by the disintegrating-wave method with a weak microwave information effect was analyzed; in the third - the quality of bread was assessed. Thorough cleaning of the grain and it’s repeated passing through scouring machines, grinding by the wave-disintegrating method with the energy of the electromagnetic field of ultra-high frequency has been proven to provide effective disinfection of grain from various pollutants and reduce the microbiological seeding of whole flour and bread obtained by a mechanical method of dough loosening. To improve the taste characteristics, nutritional value and microbiological purity of bread the concentrated apple juice was added to the bread’s recipe. The obtained indices of microbiological contamination of the cooked bread, which packed in a transparent polypropylene film “BIAXPLEN”, after 7 days of storage, show that in the bread from the whole-grain wheat flour the contamination is lower by 32.6% compared to the bread from entire wheat flour. Improving the microbiological purity of whole-wheat flour became possible by using traditional methods of grain preparing for milling, using the wave-disintegrating method of grinding grain into flour by disinfecting the product with electromagnetic energy of ultra-high frequency, adding concentrated apple juice to the bread’s recipe. Compared with the traditional bread made from wheat flour, the developed bread has increased nutritional value and reduced calorie content.
Keywords
assessment of the main standardized indicators of grain quality, including sanitary and hygienic indices, at the certain stages of grain preparation for grinding, disintegrator-wave method of grinding grain into flour, quality of whole-wheat flour and bread from it, produced by the mechanical method of the dough loosening, microbiological indices of bread
About the authors
Gazibeg O. Magomedov
Voronezh State University of Engineering Technologies
Author for correspondence.
Email: mmg@inbox.ru
ORCID iD: 0000-0002-7201-8387
MD, Ph.D., DSci., Professor of the bakery technology, confectionery, pasta, and grain processing industries of the Department of the Voronezh State University of Engineering Technologies, Voronezh, 394036, Russian Federation.
e-mail: mmg@inbox.ru
Russian FederationI. V. Plotnikova
Voronezh State University of Engineering Technologies
Email: noemail@neicon.ru
ORCID iD: 0000-0001-5959-6652
Russian Federation
M. G. Magomedov
Voronezh State University of Engineering Technologies
Email: noemail@neicon.ru
ORCID iD: 0000-0003-2494-4973
Russian Federation
V. L. Cheshinsky
Voronezh State University of Engineering Technologies
Email: noemail@neicon.ru
ORCID iD: 0000-0003-3043-9631
Russian Federation
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